French Lemon Mousse with Vanilla Meringue

I made this for our over the top Church Christmas Party with a Sugar Plum Fairy Theme.  If you want to see then check out my friends blog here.

This was delicious!

Simple Lemon Curd Mousse

3 lemons, zested and juiced
1 1/2 cups sugar
1 stick unsalted butter at room temperature
4 eggs
1/2 cup lemon juice
1/8 tsp salt


Alta Dena Heavy Whipping Cream

Process sugar and zest in food processor. Add softened butter and process until smooth.  Add eggs, 1 at a time and process until smooth.  Then add lemon juice and salt and process.  Put it all in a pan and cook, stirring continually until thick or 170 degrees (it may look like it will curdle, don't worry, it will smooth out.)

Strain (push through a fine sieve in case there are cooked eggs flecks).  Cover with plastic wrap and let cool completely. Whip heavy cream (Alta Dena Heavy Whipping Cream..sold at Smart and Final)

Add about half curd to half whipped cream and fill cups.


FRENCH LEMON MOUSSE with Vanilla Meringue

Make lemon curd as in above recipe..let it cool completely.  Preheat oven to 250 degrees.

1TBS white wine vinegar
1 tsp good vanilla
1 cup superfine sugar (you can make it fine in food processor)
4 egg whites at room temperature

...Whisk 4 egg whites in stand mixer until soft peaks form.

Add the vinegar and vanilla SLOWLY (a fingerfull at a time) add the sugar and beat until thick and glossy.  Spread mixture evenly as possible on a parchment lined baking sheet and bake for about 30 minutes or until it is crisp. Let cool completely.

Whip 1 1/2 cups heavy cream until stiff peaks. Whip 4 additional egg whites until soft peaks for.  Fold together whipped egg whites, whipped cream, and about 1 1/2 cups lemon curd (add more to taste).

Break up the cooled meringue and layer with the mousse.
Garnish with shred of mint leaf and crunchy meringue and long pieces of zest.